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Steak with Curried Shallot-Butter Sauce
In Paris, Le Relais de Venise L’Entrecôte is a cult-favorite restaurant. The only savory item on their menu is steak frites, which is served with a salad, and they offer a refill when you finish. Their sauce recipe remains a closely guarded secret, but we’ve used its flavor profile as loose inspiration for this easy yet elegant dinner. Dijon adds acidity and brightness, and helps the sauce emulsify to stay silky-smooth. We also include French-style vadouvan curry powder. Its savory-sweet notes pair perfectly with white wine, shallots and butter, but any curry powder will work.
4
Servings
25 minutes
Ingredients
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2
1-pound beef strip steaks OR ribeye steaks
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Kosher salt and ground black pepper
Directions
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01Season the steaks with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on both sides and the centers reach 120°F for medium-rare, 10 to 12 minutes, flipping the steaks once halfway through. Transfer to a platter. To the now-empty pan, add 2 tablespoons butter, the shallot and vadouvan. Cook over medium, stirring, until the shallot has softened, 1 to 2 minutes. Add the wine, mustard and 2 tablespoons water. Cook, whisking, until reduced by half, about 3 minutes, then add another 2 tablespoons water. Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper. Slice the steaks, return to the platter and pour the sauce over them.
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